Method:Cut and marinate chicken with salt, pepper, ginger-garlic paste, pinch of curry powder and 1 tsp of apple cider vinegar for 1-2 hours. Boil water with pinch of salt in a a large pot. To cook rice noodles, soak them in boiling hot water for 2 minutes or as the instructions on the package specify.

Drain the water and immerse in cold water. (Let the noodle air-dry and firm up in a colander for at least 30 minutes or as long as 2 to 3 hours; toss occasionally.)

When you are ready to prepare the dish, whisk together the eggs, pinch of curry powder, salt and pepper until blended.Pour 1 tbsp of the peanut or vegetable oil into a heavy skillet or non stick wok set over moderately high heat.Pour in the egg mixture and immediately reduce the heat to low.Scramble the eggs until just set; turn out onto a plate and reserve.

Return the wok to moderately high heat and pour in 2-3 tsp of the oil.Add the chicken and stir fry until just cooked, about 1-2 minute.Remove and reserve in a small bowl.

Place a large wok over high heat. Add 4 tbsp of the oil.Add the ginger, garlic, chilies, spring onion whitesand the remaining curry powder.Stir fry until fragrant, about 30 seconds.Add the broccoli, bean sprouts, carrots, capsicum, mushrooms, cabbage, soy sauce, apple sider vinegar and salt and sauté for some time till the vegetables soften.

Pour chicken or vegetable stalk as required. bring to boil it.

Add the rice noodles, chicken, scrambled egg and chilli flex mixed with the other ingredients and toss well over a high flame.